How to Make Vegetable Pickle in Turmeric Sauce

by Putri Lah

Originally a Balinese fresh bright veggie salad that is sweet, sour and lil bit spicy.

Supplies

  • 3 Carrot. Cut into julienne
  • 2 Lebanese cucumber or zucchini
  • 150 Grams Baby green beans
  • 7 shallots. Cut into half
  • 4 cloves of garlic
  • 2 Centimeters fresh turmeric, grated
  • 1 stalk of lemongrass
  • 5 bird's eye chilis
  • 5 candlenuts, toasted
  • salt, sugar
  • 1 ½ Tablespoons distilled white vinegar
  • 1 Teaspoon ground corriander
  • Instructions

    Step 1

    Using mortar and pestle or blender, mashed 5 toasted candlenuts, 5 shallots and 4 cloves of garlic with 1/2 tsp if salt

    Step 2

    Grated 2 cm of fresh turmeric .. or simply add in 1 tbsp of ground turmeric to the shallots mixture

    Step 3

    Shallots, candlenuts and garlic mixture combined with grated turmeric, a stalk if lemongrass (bruised the white part) and 1 tsp of ground corriander --> not pictured

    Step 4

    Wash and pat dry your veggies, cut into julienne. You can also make your own choices of veggies, some people like to put some cauliflower florets or bamboo shoots.

    Step 5

    I like to add my veggies pickled with shallot chunks and bird's eye chilis

    Step 6

    Heat some canola oil (originally used peanut oil) on medium heat and saute the shallots, turmeric, ground corriander and lemongrass mixture until fragrant

    Step 7

    Add in the carrots, cook for about 1 mnt

    Step 8

    Add in the 150-200 ml of water

    Step 9

    Set the heat to low. Add in 1 tsp of salt

    Step 10

    Add in 3 tbsp of sugar...

    Step 11

    Add in 1.5 tbsp of distilled white vinegar. This to keep the veggies keep crisp and vibrant

    Step 12

    Taste taste taste ... and when u find some sweet and sour kick, set the heat in medium and add in the cucumber or zucchini, and the baby beans

    Step 13

    Only add in the half sliced shallots and the bird's eye chilis when the liquid in the pan is about to dry (almost finish)

    Step 14

    Stir to combined and let all of the veggies coated in turmeric sauce. When ur happy with the sauce volume, turn off the heat. Note: some people like to it with lots of sauce, some like it dry

    Step 15

    Transfer to a serving plate. Great to accompany meaty dish or simply over it on warm white rice :) nice, crunchy and healthy :) enjoy!